August 19, 2013 by dgarnett2013
Mixed berry Victoria sponge cake: Lily Vanilli’s Sweet Tooth
- 330g plain flour, sifted
- 320g caster sugar
- 1½ tbsp baking powder
- pinch of salt
- 175g unsalted butter, room temperature
- 3 medium eggs
- 190ml whole milk
- 1½ tsp vanilla extract
For the butter cream:
- 100g unsalted butter, softened
- 300g icing sugar, sifted
- 1 tsp vanilla extract
- 75ml double cream
For the mixed berry couli:
- 200g fresh raspberries, blackberries or stoned fresh cherries, halved and hulled. Or 200g frozen mixed berries.
- 50g caster sugar
- 50ml water
To dress the cake:
- 100g fresh summer berries – redcurrants, blackcurrants, blackberries, strawberries, raspberries, mulberries, in any combination work very well.
- 50g flaked almonds, toasted. (Optional).
Grease and line two 23cm cake tins. Or make 24 cupcakes.
To make the vanilla buttercream:
Beat the butter alone for 4–5 minutes on high speed. Add the icing sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.
Note: You can substitute whole milk for some or all of the cream; just add it slowly, as you may need a bit less.
Note: If it’s hot in the kitchen , refrigerating your buttercream slightly then beating it smooth again will mean you can thicken it up without having to add a load of sugar.
Note: If your buttercream is too thin, thicken it with butter rather than more sugar – it will taste much better. Just make sure the butter is very soft (or melted), otherwise it will break apart into lumps and you’ll have to start again.
To make the couli:
Place all the ingredients in a medium-sized heavy bottomed pan and bring to the boil over a gentle heat, stirring continuously. Reduce to a simmer and heat for 15 mins, or until thickened.
All to cool, then transfer the couli to a liquidiser or use a hand blender to puree. Finally, pass it through a sieve, pushing as much of the pulp as possible and discarding any seeds.
To dress the cake:
Spread a thin layer of buttercream on the base cake layer, drizzle with couli and add a smattering of fresh fruit.
Sandwich the cakes together and repeat for the top layer, this time using a little more frosting, a drizzle of couli, the rest of the fruit and finally the toasted almonds, if using.